Father’s Day is this coming weekend and I thought it would be appropriate to post a recipe with some meat and grilling. Seasonal recipes chockfull of fresh vegetables are all nice and dandy, but sometimes you just need meat. I suppose it could’ve been even better if it was red meat, but we eat very little red meat at home. However, this particular recipe was made for my son’s birthday bbq and we did have burgers and hotdogs too that day.
His birthday party was a couple of weeks ago, and he invited his little friends to play in the nearby park and enjoy a bbq. It rained…the entire time. But kids don’t care. They played in the rain, ate hot dogs, burgers and cake.
This is the cake I made for his birthday. I may post the recipe/tutorial, but only if I get enough searches for “Spiderman Cake” 🙂
The kids thoroughly enjoyed the cake and the food. I really enjoyed my two favourite things, these chicken kebabs and lemon rice. This should really be two separate posts but I wanted you to have the lemon rice recipe incase you make the chicken kebabs and want a side dish to go alongside. This lemon rice pairs perfectly with the chicken. It can be eaten at room temperature and so, makes an excellent dish for a bbq.
The lemon rice is known as pulihora in India and can also be made with tamarind. It’s quite a popular dish originating from the south of India and is known under a couple of different names. As with any dish, there are different ways of making it with many different additions, but I usually keep the seasonings and additions quite simple letting the lemon be the star.
The chicken kebabs are tandoori spiced but without the horrid red food colouring. I think they look far better with the vibrant, natural colour of the turmeric. The chicken will need a marinade but not an overnight one it only needs to be in the marinade for 6 hours, so plan accordingly.
I have used chicken breasts, one fillet per person making about 2 skewers. If your chicken pieces are larger, you may get more. Chicken thighs can be used also. But, I’m happy to say, actually, I’m overjoyed to say, that these were incredibly moist, even when reheated the next day.
Don’t over cook them on the grill. We started them on a hot grill (we used our gas this time) and let them sear all round. Then we pulled them off the hot side onto a low flame to finish cooking. You can baste with butter if you want, I just basted them when they came off the grill, but I have done it during grilling too at other times. If you’re afraid they are drying out, you can cover with a piece of foil to keep the moisture evaporating from the top. Just keep turning and feel the chicken with your fingers (without burning yourself) to see if the chicken is firming up. They will take about 15-20 minutes, maybe longer if your pieces are large. I made ours medium size, big enough to stay juicy but small enough to cook in a fairly short time. I also made sure to keep same size pieces together opting to place all the small pieces that come off the end of the breast on a couple of skewers by themselves.
They were delicious! Perfectly cooked and incredibly juicy. I have to say, we never have success with juicy kebabs and this time we were thrilled to have them turn out so perfectly. We served them alongside the lemon rice and a red cabbage and pear slaw, which was pretty awesome too.
Hope you think about treating Dad with this delicious meal. I’m sure he’ll enjoy it as much as we did.
Serves: 6-8 servings
Serving size: 1 cup/2 skewers
- 6 chicken breasts, medium cubes
- ½ cup yoghurt, plain regular or Greek
- 2 teaspoons garlic, minced
- 2 teaspoon ginger, minced
- 1 lemon, juiced
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 2 tablespoons of heavy cream/milk
- ½-1 teaspoon cayenne powder
- 2 teaspoons salt
- 2 bell peppers, any colour, large cubes
- 1 red onion, in chunks
- ¼ cup oil for drizzling
- Butter for basting, melted
- 12-14 wooden skewers, soaked in water
- 6 cups cold, leftover rice
- ¼ cup oil
- 12 curry leaves
- 1½ teaspoons black mustard seeds
- 2 green chillies, split in half
- 1½ teaspoons turmeric
- 1 teaspoon ground cumin
- ½ cup lemon juice
- 1 cup cashews, raw
- fresh mint or cilantro
- Place the chicken cubes in a glass bowl.
- Add everything for the marinade: yoghurt, garlic, ginger, turmeric, cumin, garam masala, coriander, cayenne powder, lemon juice and heavy cream.
- Mix thoroughly with the chicken and refrigerate for at least 4 hours and up to 6.
- When ready to cook, salt the chicken.
- Thread the chicken onto the skewers alternating with the peppers and onions.
- I used about 5 pieces of chicken on a skewer.
- You may use less if your pieces are big or more if they are small.
- Don't leave too much space between them but don't pack too tightly either.
- Allowing them to touch will ensure a juicer kebab.
- Repeat until all the chicken is threaded.
- Heat your grill to 400-450 degrees.
- Grease the grates.
- Drizzle the oil over the chicken kebabs and place the chicken kebabs on the hot part of the grill.
- Let sear all around.
- Don't force the chicken off, when its ready, it will release and you can turn them around to sear all sides.
- Once the chicken is browned on all sides, move the chicken to a lower temperature and let it finish cooking.
- Use some foil to tent if the you feel the chicken is drying out, you can also baste with some melted butter.
- The chicken will take about 15-20 minutes for medium size pieces.
- Pull off the grill and serve hot.
- In a large fry pan or skillet, heat the oil on medium high heat and add the raw cashews.
- Fry till the cashews are golden brown.
- Pull the cashews out and put aside.
- To the hot oil, add the mustard seeds.
- Allow the seeds to begin popping, add the curry leaves and the split green chillies.
- Careful when adding the curry leaves, they splutter, have a lid handy to cover.
- Add the cold rice and start to mix thoroughly.
- Add the turmeric and ground cumin.
- Fry the rice until hot and mixed through with the spices.
- Add the lemon juice and check for salt.
- Adjust lemon juice and salt to taste.
- I like lots of lemon in my rice so I use a lot.
- Taste and adjust to your liking.
- Cook a minute longer and pull off the heat.
- Add half of the cashews and mix through.
- Sprinkle the rest on the top before serving along with some chopped mint or cilantro.
I’d like to take this opportunity to wish all the wonderful fathers, fathers in laws, step fathers and grand fathers a very happy Father’s Day. May you enjoy a special day surrounded by your loved ones.
Hope you’re all having a great week so far, anybody watching the World Cup this week? I’m excited to see England play on Saturday 🙂